Cheesecake Stuffed Snickerdoodles

A Fall Dessert With a Surprise Inside

There’s something about fall that makes everyone crave warm, cozy treats. From apple cider cookies to pumpkin loaves, autumn flavors fill kitchens everywhere. These Cheesecake Stuffed Snickerdoodles take the season’s favorite cookie and give it a creamy twist—each bite hides a sweet cheesecake center that pairs perfectly with cinnamon sugar.

If you’re searching for a dessert that feels both classic and unique, this recipe is a winner. It combines the familiar taste of snickerdoodles with the richness of cheesecake filling, making it one of the best fall cookie recipes you’ll ever try.

Why You’ll Love This Recipe

• Warm fall flavors – cinnamon, sugar, and a hint of tangy cream cheese.
• Soft and gooey – chewy snickerdoodle outside, creamy cheesecake inside.
• Perfect for gatherings – ideal for Thanksgiving desserts, autumn parties, or even cozy nights at home.
• Customizable – add apple cider mix, pumpkin spice, or caramel drizzle for extra fall flavor.

It’s the perfect dessert for fans of autumn themed treats or anyone looking for new ideas to serve at holiday parties.

Ingredients

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract

For the Cookie Dough:

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar
• Pinch of salt

For the Cinnamon Sugar Coating:

• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon

How to Make Cheesecake Stuffed Snickerdoodles

Step 1 – Make the Filling

In a small bowl, beat cream cheese, sugar, and vanilla until smooth. Scoop teaspoon-sized dollops onto a parchment-lined tray and freeze for 30 minutes.

Step 2 – Prepare the Dough

Cream together butter, granulated sugar, and brown sugar until fluffy. Add egg and vanilla. Mix in flour, baking soda, cream of tartar, and salt. Chill dough for 20 minutes.

Step 3 – Assemble the Cookies

Scoop 1 tablespoon of cookie dough. Flatten slightly, place a cheesecake dollop in the center, then seal with more dough. Roll into a ball.

Step 4 – Coat in Cinnamon Sugar

Roll dough balls in cinnamon sugar mixture. Place on lined baking sheet.

Step 5 – Bake

Bake at 350°F (175°C) for 10–12 minutes until edges are set but centers are soft. Cool slightly before serving.

Tips and Variations

• Apple Cider Twist: Add 2 tablespoons of instant apple cider mix to the dough for cozy fall flavor. It transforms these into apple cider cheesecake cookies—perfect for a seasonal spin.
• Pumpkin Spice Version: Swap cinnamon sugar for pumpkin spice sugar.
• Caramel Drizzle: After baking, drizzle cookies with warm caramel for extra indulgence.
• Holiday Serving Idea: Arrange cookies on a platter with apple slices, pecans, and mini pumpkins for a festive dessert board.

Why This Recipe Works

Snickerdoodles are already a fall favorite, but the creamy cheesecake center takes them to a new level. They’re chewy on the outside, gooey in the middle, and packed with fall flavors.

They’re also easy to make in advance. You can prep the cheesecake filling, freeze it, and then assemble the cookies later. That makes them a smart choice for busy holiday bakers looking for fall festive food that still feels special.

If you’re a fan of apple cider cheesecake recipes with cream cheese, you’ll love how easily these cookies mimic the flavor of traditional cheesecake without the extra work.

Serving & Storage

• Serve Warm: Best enjoyed slightly warm so the filling stays creamy.
• Fridge: Store leftovers in an airtight container for up to 5 days.
• Freezer Friendly: Freeze cookie dough balls (before baking) for up to 2 months. Bake straight from the freezer, adding 1–2 extra minutes.

FAQ – Cheesecake Stuffed Snickerdoodles

Can I use flavored cream cheese?
Yes! Pumpkin spice or apple cinnamon cream cheese works beautifully.

Do I have to freeze the filling first?
Freezing helps the filling hold its shape during baking, so the cookies don’t leak.

Can I make these gluten-free?
Yes, substitute with a gluten-free flour blend.

How do I get more apple cider flavor?
Mix apple cider concentrate or powder into the dough for extra tang.

Final Thoughts

These Cheesecake Stuffed Snickerdoodles are soft, chewy, and filled with creamy cheesecake goodness. Whether you serve them at Thanksgiving, gift them to friends, or bake them for your family, they’re bound to disappear quickly.

Pair them with a hot mug of cider for the ultimate cozy night. If you love seasonal baking, add these to your list of apple cider cookies recipes—you won’t regret it!